This vegan tempeh chili recipe is a delicious plant-based dinner that’s packed with flavor and ready in under 30 minutes! Withtempeh, veggies, beans, and a blend of spices, this is a simple chili that you would never believe is meatless.
Have you ever had one of those foods that was never in your “culinary vocabulary”, so to speak, and then one day you discover it and your whole world changes? Like I remember back when I only knew ginger in the context of gingerbread. Then one day I learned about the so-good, hands-down magical ability of ginger to transform stir fries, and proceeded to cook ginger intoevery thing I ate until a golden ginger aura formed around me.
Well that same thing just happened with tempeh. Like just happened, guys. On our practice round of the 21 Day Vegetarian Reset, the tulip-man got pretty sick of tofu. Granted, he went from 0 to 100 t.m.p.h (tofu miles per hour) faster than you can say “Day 1 of the 21 Day Reset”, but I must admit, the original plan had a lot of tofu. So I changed it up a bit. I set out on a great exploration in search of plant-based proteins, and I found the answer in tempeh!
Reader rating
★★★★★
“Quick and hearty meal! Can be adjusted to individual tastes easily. My first use of tempeh was a success:) thank you Sarah!” —Amy
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Like tofu, tempeh is made from soybeans. But these soybeans are whole (meaning tempeh is higher in protein, fiber, and nutrients) and fermented (giving it a really earthy, wholesome flavor). And if you grate it up and cook it up with beans, fresh veggies, and spices, you get a damn good, can’t-believe-it’s-vegan tempeh chili!
How do you make Vegan chili?
Here’s how you make this ridiculously easy plant-based chili recipe:
Cook tempeh in a pot until browned
Add onion, garlic, and veggies
Add spices, beans, and tomato
Cook until warm
Devour
Are you ready to meet the vegan chili that’s about to warm up your whole winter?
Variations on this Vegan chili
Tofu: You can use a package of crumbled tofu in place of the tempeh.
Tex-Mex: You can make this a Tex-Mex inspired chili by replacing the seasonings with a packet of taco seasoning (similar to what Taco Soup).
Add Veggies: You can spruce this vegan chili up by adding vegetables (we sometimes add chunks of butternut, pumpkin, or sweet potato!)
Meal Prep It: Cook up a bunch of broccoli and grains and portion this tempeh chili out for the week into tasty chili meal prep.
P.S. If you love this tempeh chili you’re going to want to try this Taco Soup, this Sweet Potato Black Bean Chili, or this White Bean Chili!
This vegan tempeh chili recipe is a delicious plant-based dinner that's packed with flavor and ready in under 30 minutes!
Ingredients
2Tbspolive oil30 mL
18-oz packagetempeh226 g, roughly grated
1mediumwhite oniondiced
1red bell pepperdiced
1stalk celerydiced
2clovesgarlicminced
3/4cuptomato sauce177 mL
115-oz cankidney beans425 g, drained
115-oz canblack beans425 g, drained
1cupwater240 mL
1tspeach cumin and salt
1/4tspeach chili powder and crushed red pepper flakes
To serve: chopped green onions, plain Greek yogurt
Instructions
Brown Tempeh: Heat oil over medium/high heat in a large pot. Add tempeh and cook until lightly browned, about 5 minutes. It’s okay if some of it sticks to the bottom of the pan. It will come off when you add the liquids.
Add Flavor Makers: Add onion, bell pepper, celery, and garlic, continuing to cook until veggies are a bit soft, about 5 minutes.
Cook Everything: Add the remaining ingredients, reduce heat to medium,and cook until warm and the flavors have blended, about 15 minutes. Taste and adjust seasonings as needed. Top with green onions and serve.
Can you make vegan chili in a slow cooker? Yes! To make this tempeh chili in a slow cooker, you’ll still need to brown the tempeh and saute the onion, celery, pepper, and garlic until soft. Then simply transfer everything to a slow cooker and cook on low for 6 to 8 hours (high for 3 to 4).
How long does vegan chili last? Store this chili in an airtight container in the fridge for 4 to 5 days.
Can you freeze vegan chili? This tempeh chili can be frozen! Freeze in portion-sized freezer-safe baggies or containers. When ready to eat, let thaw in the fridge overnight, then heat in the microwave or on the stove.
Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.
If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.
This Vegan Chili is a moderately-spiced, tomato-y stew loaded with chunks of celery, onion, green bell pepper, and carrot. Spices like ancho chili powder, cumin, oregano, garlic, and cayenne pepper add some body to the chili, while kidney beans and pinto beans give a hearty and creamy texture.
Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.
Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.
With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.
Now for the piece de resistance: 1-2 heaping Tablespoons brown sugar. The chili tastes completely different without the brown sugar so if you like a subtle sweetness in your chili then you've just got to go for it! Trust me, it will not make your chili taste like candy.
The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.
Pinto beans are also great! bulgur or quinoa - inexpensive and usually easy to find in the bulk bins at the grocery store, bulgur adds even more of a ground meat texture to vegan chili. Use quinoa for a gluten-free option.
Stir in some finely ground cornmeal or masa harina.
Start by stirring 1 to 2 tablespoons into your chili, allow the stew to simmer for 5 to 10 minutes more, and it should thicken up a bit. Masa harina (an instantly binding corn flour) also works beautifully to absorb liquid.
How to store and reheat vegetarian chili. In the refrigerator: this plant-based chili will stay good in your fridge for about 1 week. Once your chili is completely cooled, just place it in an airtight container (or multiple, if you'd like to meal prep it) without the additional toppings and place it in the fridge.
Heat oil in a large saucepan. Add the onion, carroes and bell pepper. Saute until onion is limp. Add the garlic and mix. ...
Add the tomatoes, the broth, the lime juice and the cumin and oregano. Bring to a boil and season to taste with salt and pepper. Add the sugar if desired and lower heat.
The base of your chili determines the success of the dish! This flavor foundation plays a crucial role in enhancing the overall flavor. Instead of using plain water (please, never just use water), consider using stock, broth, or bone broth as your base to add richness and depth.
Beef Broth: Provides liquid and enhances the beefy flavor of the chili. Crushed Tomatoes and Tomato Paste: Adds a rich tomato flavor and contributes to the chili's thick texture. Molasses: Offers a touch of sweetness to balance the heat and spices.
At its core, a chili is just another kind of braised dish. Even if you are using ground meat, you're typically cooking tough, lean cuts that need some time to become tender. Simmer them gently in a fair amount of liquid, and after an hour or so, the meat is no longer chewy and instead becomes totally tender.
Actually, I regard chicken broth as preferable. Think of it this way: you have a pot full of big, strong, even overwhelming flavors (beef, tomatoes, chiles, onions, cumin.) Adding chicken broth—instead of more beef flavor—slightly lightens and makes your chili flavors a bit more complex.
Introduction: My name is Patricia Veum II, I am a vast, combative, smiling, famous, inexpensive, zealous, sparkling person who loves writing and wants to share my knowledge and understanding with you.
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